Instant Pot® Vegan Chili

This simplest vegan chili recipe, made in the Instant Pot® or other multi-functional pressure cooker, is quick, easy, hearty, and perfect for a party. Serve topped with tortilla chips and green onions.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 327 Calories

Ingredients

• 1 ½ cups water
• 1 red bell pepper, diced
• 1 (8 ounce) can tomato sauce
• 1 teaspoon paprika
• 1 large onion, diced
• 1 (15 ounce) can whole kernel corn, drained
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (15 ounce) can pinto beans, drained and rinsed
• 4 tablespoons chili powder
• 1 (15 ounce) can black beans, drained and rinsed
• ½ teaspoon oregano
• 1 (10 ounce) can diced tomatoes
• 1 (6 ounce) can chopped green chilies
• 2 tablespoons coconut milk powder
• 4 tablespoons miso powder
• 2 (16 ounce) cans 3-bean mix, drained and rinsed

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and bell pepper and saute for 5 minutes.

Step 4

Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.